How Stress and Diet May Interact To Affect Cancer Risk

Dec 30, 2008 by

How Stress and Diet May Interact To Affect Cancer Risk

Intuitively as well as scientifically, we have a feel of how stress and diet both play large roles in cancer development. A study published in August 2008 in the International Journal of Oncology has given us some clues of how these two factors may interact to affect cancer risk.

In gist – stress induces certain hormones which promote growth, and this in turn seems to promote the growth of cancer cells. The good news is that we can inhibit this process by eating cruciferous vegetables.

Cruciferous vegetables include arugula, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, daikon, garden cress, horseradish, kale, kohlrabi, mustard, radish, rape (canola), rapini, rutabaga, tatsoi, turnip, wasabi as well as watercress. For maximum health benefits, these vegetables should be eaten raw.

Broccoli sprouts is said to be especially useful for this purpose, and it seems a one-ounce serving can help provide three days’ worth of the needed protection.

Of course, a great way to obtain the health benefits and protective effects of cruciferous vegetables is to juice them. They are probably too strong-tasting to drink on their own, so they can be mixed with other more palatable and tastier juices.

For a full, more technical explanation of the points mentioned above, read the article Diet, Stress and Cancer Risk at Cancer Research

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